- 2 ears sweet white corn, husked
- 8 ounces canned white beans, rinsed and drained
- 1/2 red bell pepper, chopped
- 1 Roma tomato, chopped
- 3 leaves fresh spinach, chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon Gorgonzola cheese
- 1 tablespoon chopped fresh chives
- 1 tablespoon olive oil
- 2 teaspoons white vinegar
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon minced garlic
- salt and ground black pepper to taste
- avocado, chopped
- Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain.
- Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.
- Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives.
- Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour.
- Top with chopped avocado before serving.
03/31/2018
recipepes.com
Summer Salad with Grilled Corn, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
